This recipe for Ravioli Lasagna lets you come home to everyone’s favorite set-it-and-forget-it meal.
Slow-cooker lasagna has all the rich and meaty, cheesy goodness of regular lasagna but uses ravioli in place of pasta and ricotta cheese—no boiling required!
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Ravioli Lasagna is a Must-Make Because…
- It’s so delicious that it’s featured in my cookbook (you can order a copy here)!
- This recipe can be quickly prepped before an outing and it’s ready to enjoy when you come home.
- It’s super convenient! There is no need to pre-cook lasagna noodles, and no layering is required.
- It uses fewer ingredients but the flavor you love from a traditional lasagna cheesy, meaty lasagna recipe.
- Don’t have the time? Try this oven-baked Ravioli Lasagna recipe instead.
What You Need For Ravioli Lasagna
- Meat: I use ground beef to create a meaty sauce for this ravioli lasagna recipe. Ground turkey or ground sausage are also great.
- Ravioli: I use cheese ravioli or spinach and cheese ravioli in this recipe to replace the ricotta cheese layer and traditional pasta. There’s no need to thaw or cook the pasta in advance.
- Pasta Sauce: Use a jar of spaghetti sauce or marinara sauce (I love this brand). You can also make homemade marinara sauce.
- Cheese: Loads of melty mozzarella add a creamy texture, and parmesan cheese adds flavor. Preshredded cheese works just fine in this recipe!
Variations
- Use half beef and half Italian sausage for even more flavor.
- Add vegetables like bell peppers, sliced mushrooms, or zucchini to the meat sauce. Ensure they cook in the skillet so the sauce isn’t watery.
- Tortellini can be substituted for the ravioli.
- Garnish herbs like fresh basil or parsley.
How to Make Slow Cooker Lasagna
- Brown beef, add the sauce and simmer a few minutes to thicken.
- Add the meat/sauce mixture, ravioli, and cheese to a crock pot (recipe below).
- Top with cheese. Rest uncovered before serving.
Serve with garlic toast and a fresh green salad.
Storing and Reheating
- This easy crockpot lasagna recipe can be kept in an airtight container in the refrigerator for up to 4 days. Top portions with extra mozzarella and parmesan before reheating.
- Freeze leftovers in freezer-safe containers for up to one month. Reheat in the microwave or stovetop until heated through.
- Or reheat and serve crowd-pleasing ravioli lasagna straight from the crock pot. Serve with a basket of garlic bread for soaking up all that savory sauce.
More Quick Prep Crock Pot Recipes
Did your family love this Crock Pot Lasagna? Leave us a rating and a comment below.
Equipment
Ingredients
- 1 pound lean ground beef or Italian sausage
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 24 ounces marinara sauce or pasta sauce
- 14.5 ounces canned diced tomatoes drained
- 1 ½ teaspoons Italian seasoning
- salt and pepper to taste
- 25 ounces frozen cheese ravioli do not thaw
- 2 ½ cups shredded mozzarella cheese divided
- ¼ cup shredded Parmesan cheese
Instructions
- In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.
- Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.
- Spray the inside of a 6 qt crock pot with cooking spray.
- Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1 ¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with parmesan cheese.
- To absorb excess moisture, Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn't touch the cheese.
- Cover and cook on low for 3 to 4 hours.
- Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.
Notes
Pasta Sauce: It’s okay if your jar of pasta sauce is a little bit larger, the lasagna will just be slightly more saucy.
Ravioli: Cheese and spinach ravioli are also great in this recipe. Optionally, you can add 5 oz of fresh chopped baby spinach to the layers.
Paper towel: Adding paper towel to the top of the slow cooker is optional; however it absorbs moisture, creating more crispy browned bits on the edges.
Check it early: Slow cookers can vary, check the lasagna early to ensure it doesn’t overcook. If it is done early, remove the lid and let it rest—it will hold the heat for a very long time.
To bake ravioli lasagna: Add 1 cup of sauce to a greased 9×13 baking dish. Top with half of the ravioli, half of the sauce, and half of the cheese. Repeat the layers and cover with aluminum foil. Preheat the oven and bake at 375°F covered for 30 minutes. Uncover and bake for an additional 15 minutes.
Nutrition Information
Calories: 527 | Carbohydrates: 46g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1331mg | Potassium: 604mg | Fiber: 5g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 12mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course, Pasta, Slow Cooker
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Could you use turkey instead of ground beef
Sure you could!
Frozen ravioli?
Do you cook the ground beef first?
Yes, the ground beef is browned in step 1.
Do you think the beef could be put in uncooked and add more cook time to cook it all? I would like to just throw it all in the crock pot and let it cook while Im at work.
I haven’t tried this with raw beef so I can’t say for sure. If you do try it, I’d suggest using a very lean beef as you won’t be draining the meat. Please let us know how it works out for you!
I have to tell you, I made this today for football Sunday….it was so easy and so fabulous! I never would have thought to layer sauce, raviolis and cheese but it’s genius. Husband loved it, it’s in the rotation. Lots of leftovers too! Thank you, loved it! I made it exactly as written-proportion of sauce to rav to cheese was perfect.
I’m so glad you loved this Laurie! :) It’s one of our favorite easy recipes too!!
I made this today during our “snow storm.” I’m so glad I did. It turned out so well
I’m so glad you enjoyed it Kim! Perfect for a snow day!
Do you think I could substitute tortellini for the ravioli?
I can not write to make all the things that I have seen on here.
What if have to cook it on high
I would cook it about 2-2.5 hours.
I might have missed this part, but when does the ground beef go in? Does it go into the crockpot first?
The ground beef is mixed with the sauce in step 2 and layered with the pasta in step 3.
Made this for dinner today and even my very picky daughter asked for seconds! Thanks for a great recipe!
So glad your family loved this!
Do you think you could assemble in your crockpot the night before, store overnight in the fridge, and then cook the next day? Thanks!
Yes, I think that would work!
I am not sure if you are suppose to put a cold crock in the crockpot. You may want to check with your manufacturer — wouldn’t want the crock to crack while cooking.
Is the ravioli from the refrigerator section, or the freezer? I’ve seen it both.
This is from the refrigerator.
What brand of pasta sauce do you like to use?
One of my favorites is the Kirkland brand from Costco. Another one I really like is Classico brand in any variety.
What about the sauce you use? Not sure what type of quality u mean, I got ragu instead of Kroger but I’m guessing now you mean something u can’t get from Walmart haha
Any sauce you personally love is great in this recipe. One of my favorites is the Kirkland brand from Costco. Another one I really like is Classico brand in any variety.
Can you put this on high instead of low?
While the time would have to be adjusted, I do think it would work.
I’m concerned about the condensation dripping off the lid on to the cheese and making it soggy. Do you think I can use the towel trick? It’s where you put a kitchen towel across the bottom of the lid and tie the ends to the handle on top. This helps absorb excess moisture.
I didn’t find my cheese to be soggy but you could certainly try the towel trick.
I’m sure this is ultra basic but do you garnish with at the end?
I garnish with parsley, mainly for presentation.
I just face-palmed. Hard. I’ve done ravioli in the oven covered in sauce and cheese, but never even considered the crockpot.
I always use frozen ravioli because I have celiac disease and we are not worthy of fresh pasta. It has never been watery in the oven.
I love it! Can’t wait to give it a shot!
Thank you for the tip about frozen pasta, frustrating you can’t find fresh! LOL, glad I’ve inspired you to try it in the crock pot!
Do you think it’ll need to cook longer if frozen pasta is used?
No, the cooking time should remain the same. Frozen pasta defrosts fairly quickly.
Do you use fresh or frozen ravioli? Do you think it’s ok to use frozen, and adjust the cook time?
I was looking to see if anyone did this? Did you end up doing this? Did frozen ravioli’s make it watery?
It shouldn’t come out watery as the frozen ravioli doesn’t have excess liquid.
I must make this!!!
It’s so easy and so good Dorothy! :)
OHMYGOSH WOMAN! This looks beyond amazing! And easy too!
Thank you Jenn, it’s delicious and so simple!